Sous Vide Chicken Breast recipe

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Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

Nutrition Info

151.3 calories
carbohydrate: 0.3 g
cholesterol: 58.5 mg
fat: 5.7 g
fiber: 0.2 g
protein: 22.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 423.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).

  2. Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer, seal.

  3. Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Recipe Yield

4 servings

Recipe Note

Cook chicken sous vide before using in any grilled chicken recipe.

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